Blueberry Cupcake with Blueberry Cream Cheese Frosting

The best cupcake I’ve ever tasted! – Comments from most of my office mates. 🙂

blueberry cupcake

For the past few weeks, I’ve been baking different flavors of cupcakes. I want to continue improving my baking skills, especially frosting. 😉

I’m so fortunate that my husband is so supportive of this. Hehe. He’s eating most of the cupcakes I make. 😉

Last week, I baked 2 sets of blueberry cupcakes; first was last Saturday which was somewhat a disaster (missed to follow some directions), it was still delicious though and the second time was last Wednesday night which was perfectly made! Of course, I learned from my misses during my first try. 😀

Where I got the recipe from? I got this tasty recipe from Martha Stewart’s website. You can watch her video as well on how to make these, click here to watch it.

I’ll share my own personal experience when I was making these blueberry cupcakes.

Where I shopped for ingredients? My go to store is Fred Meyer at SW Walker, it’s like half a mile away from our apartment complex. I can walk there if I want to but sometimes driving is more convenient especially when we shop for many things! 🙂

Can you see the fresh blueberries? This is exciting!!!



(adapted from Martha Stewart’s website


  • 6 tablespoons granulated sugar
  • 1/4 cup dark-brown sugar
  • 1 teaspoon cinnamon
Mix together granulated and brown sugars and cinnamon. This is how it should look like.


  • 1 2/3 cups cake flour (not self-rising)
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup sour cream
  • 6 ounces blueberries (1 1/4 cups)
Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour.
Fold in blueberries.
  • Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.


  • 1 1/4 sticks unsalted butter, softened
  • 8 ounces cream cheese, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 2 2/3 cups confectioners’ sugar, sifted
  • 1/4 cup high-quality blueberry jam, such as Hero, strained (3 tablespoons)
Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners’ sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake.

***Some notes to consider, make sure to sift the blueberry jam before mixing it to the icing to prevent any issues during frosting. I made a mistake when I made my first set of blueberry cupcakes. The skin were blocking the opening tip and didn’t work very well.So I had to frost it using a spatula. 😀 #rookiemistake


Viola! I made a total of 18 cupcakes. All 6 were finished by the husband, not in one setting. I wanted that cleared. Hahaha. He just finished the last one last night. And of course the husband liked it a lot. His opinion matters a lot to me. 🙂

blueberry cupcake


I brought 12 of the cupcakes to work last Thursday for my office mates! And I’m glad they liked them.

By the way, I got the cupcake containers from Amazon. 😉


Come back for more baking stories from me or follow me on Instagram! #kitchenguenbt


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